Five Spice Duck Tostada with Ginger Chile Cream Dressing

Ingredients

• 2 tablespoons Szechuan peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon star anise
• 1 tablespoon garlic powder
• 3 tablespoons kosher salt
• 1 tablespoon curry powder
• 1 (5-pound) duck
• 1 tablespoon duck spice
• 8 (6-inch) flour tortillas
• 1 egg yolk
• 1 tablespoon peeled and chopped fresh ginger
• 2 teaspoons soy sauce
• 2 teaspoons rice vinegar
• 1/2 teaspoon Asian sesame oil
• 1/4 cup honey
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 teaspoon Thai garlic-chili paste, see Cook's Note
• 2 teaspoons freshly squeezed lemon juice
• 3/4 cup canola oil
• 3/4 pound mixed baby salad greens
• 1/2 cup peeled and julienne carrot
• 1/2 cup julienned jicama
• 1/4 cup sliced green onion, white part only
• 1/4 cup dried cranberries
• 2 tablespoons macadamia nut pieces, toasted
• 1/2 cup diced mango
• 1/2 cup wonton chips, for garnish

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